If you are looking for a cold grab-and-go salad that offers a sweet and tangy bite that is nutritious and delicious…you came to the right place! This salad, also called bun in Vietnamese, is easy to make for a work lunch and delicate enough for a weekend meal during the summer months.
Yields1 ServingPrep Time25 minsCook Time25 minsTotal Time50 mins
8ozthin rice noodles
¾cuprice vinegar
2tbspcanola oil
2tbspsugar
½tspCeltic sea salt
¼tspwhite pepper
1cupfinely shredded carrot
1cupfinely shredded red pepper
1cupfinely shredded yellow pepper
1cupfinely shredded zucchini
¼cupfresh cilantro leavesfinely chopped (garnish)
1green onionthinly sliced at an angle (use only the green part for garnish)
1
Soften our cook thin rice noodles according to package directions. Drain and transfer them to your cutting board and chop twice so they are more of a bite size noodle in length. These can be made the day before you plan to use them, just keep them in a sealed container in your refrigerator.
2
Before mealtime, place noodles in a large mixing bowl and set aside.
3
Make the sauce. Place vinegar, oil, sugar, salt and white pepper in a bowl and whisk until ingredients are well incorporated. Add carrot, zucchini, red and yellow peppers and mix together.
4
Add sauce and veggies to noodles and incorporate. Sprinkle in cilantro and green onion.
5
NOTES: I like to use white pepper for this dish because it has a slightly hotter taste and is not visually seen, unlike black pepper which distracts the eye in a delicate dish like this.
Nutrition Facts
0 servings
Serving size
Ingredients
8ozthin rice noodles
¾cuprice vinegar
2tbspcanola oil
2tbspsugar
½tspCeltic sea salt
¼tspwhite pepper
1cupfinely shredded carrot
1cupfinely shredded red pepper
1cupfinely shredded yellow pepper
1cupfinely shredded zucchini
¼cupfresh cilantro leavesfinely chopped (garnish)
1green onionthinly sliced at an angle (use only the green part for garnish)
Directions
1
Soften our cook thin rice noodles according to package directions. Drain and transfer them to your cutting board and chop twice so they are more of a bite size noodle in length. These can be made the day before you plan to use them, just keep them in a sealed container in your refrigerator.
2
Before mealtime, place noodles in a large mixing bowl and set aside.
3
Make the sauce. Place vinegar, oil, sugar, salt and white pepper in a bowl and whisk until ingredients are well incorporated. Add carrot, zucchini, red and yellow peppers and mix together.
4
Add sauce and veggies to noodles and incorporate. Sprinkle in cilantro and green onion.
5
NOTES: I like to use white pepper for this dish because it has a slightly hotter taste and is not visually seen, unlike black pepper which distracts the eye in a delicate dish like this.
